How to Cook Appetizing Chocolate orange ganache parfait

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Now that you have complete studying the above article, let's jump to the chocolate orange ganache parfait recipe. You can have chocolate orange ganache parfait using 33 ingredients and 6 steps. Here are the steps on the way to prepare dinner it.

The ingredients needed to cook Chocolate orange ganache parfait:

1. Prepare 100 gms of Granulated sugar.
2. Provide 30 gms of Egg less pastry cream powder.
3. Prepare 150 ml of Milk.
4. Use 200 gms of Orange marmalade.
5. Get 10 ml of Lemon juice.
6. You need 2 of Orange zest.
7. You need 500 ml of Whipped cream.
8. Use 2 sheet of Gelatin.
9. Prepare as required of Yellow colour-.
10. Prepare 250 ml of Cream liquid.
11. Take 300 ml of Orange juice reduction.
12. Use 75 gms of Sugar.
13. Take 250 gms of Dark chocolate.
14. You need 180 gms of Milk chocolate.
15. Provide 300 ml of Milk.
16. Get 150 ml of Cream.
17. Get 200 gms of Dark chocolate.
18. You need 50 ml of Milk.
19. Prepare 100 ml of Milk.
20. You need 100 ml of Icing sugar.
21. Use 8 gms of Flour.
22. Take 5 gms of Lemon zest.
23. Get 3 gms of Vanilla liquid.
24. Prepare 100 gms of Fresh orange slices.
25. Provide as required of Fresh mint chopped leaves.
26. Use 50 gms of Cold Gel.
27. Take 50 gms of Frozen red currant.
28. Get 50 gm of Frozen raspberries.
29. Take 50 gm of Frozen blueberry.
30. Use 200 ml of Orange juice.
31. Take 5 gms of Cinnamon stick.
32. You need 50 gms of Corn flour.
33. You need 100 gms of Sugar.

Instructions to make Chocolate orange ganache parfait:

1. Method: Orange parfait. Whisk the sugar with whipped cream and kept aside. Make pastry cream with milk. Add the orange marmalade, orange zest to pastry cream. Mix well. Add the whipped cream and colour as required. Add the gelatin in the last. Pour the mixture in the semi sphere silpat and kept in the freezer to set for 4 hours. Demold and do yellow glazing and use.
2. Orange Ganache: Boil cream and orange reduction till boils. Add over the chocolate and mix well until smooth texture appears or all chocolate melt..
3. Chocolate sauce: Boil cream and add to the chocolate than add milk and again boil the sauce. Cool down and use as required..
4. Vanilla tuile: Mix all the ingredients together and spread on silpat and cook in 160 temp until golden colour comes and make desired shape.
5. Orange and mint salad: Cut Orange wedges without skin. Add thinly sliced mint leaves and cold gel into the oranges cut chunks..
6. Mix berries compote: Take fresh orange juice and add sugar, 1 pcs of cinnamon stick and boil.Add corn flour to make it thick and at last add frozen berries to sauce and remove from the heat and cool it At last make presentation as shown in picture.

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